Kung Pao Chicken Recipe

Name: Kung Pao Chicken Recipe
Yield: 1
Cuisine: Chinese

Recipe By Slurrp

This is a spicy and fragrant chicken recipe . This recipe is a classic dish originated from regions of china.This recipe has a strong flavor that is sweet,sour and savory.

4.6

29 Rating - Rate

Non Vegdiet

ingredients serve

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Ingredients For Kung Pao Chicken Recipe

300 gram chicken breast
150 gram peanut saute / cashew
1 tablespoon sesame oil
marinate chicken feed
onion ginger water
2 teaspoon Cornstarch
1 teaspoon rice wine
1 teaspoon Soy Sauce
4 No.s garlic slices
2 No.s Green Onion
1 tablespoon minced ginger
1 tablespoon chili powder
1 tablespoon Chinese pepper
50 gram dried chili
1 teaspoon Gongbao juice
1 tablespoon green onion ginger water
0.5 teaspoon young salt
1 teaspoon chicken powder
1 No.s little allspice powder pack
1 tablespoon black fragrant
1 tablespoon Vinegar
1 tablespoon light soy sauce
1 tablespoon white sugar
1 teaspoon Shaoxing Wine
1 teaspoon semi raw powder
4 No.s garlic sliced
2 No.s spring onion
1 tablespoon grated ginger
1 tablespoon chilli powder
1 tablespoon Sichuan pepper
Kung Pao sauce
1 tablespoon ginger shallot broth
1 pinch five spice powder
1 tablespoon Black Vinegar
1 tablespoon Soy sauce
1 tablespoon Sugar
1 teaspoon Shaoxing Wine
1.5 teaspoon potato Starch

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Directions : Kung Pao Chicken Recipe

step 1

STEP 1.Chop the chicken breast to make it easy to taste, then cut into strips and diced.

STEP 1.Add in scallion ginger water, light soy sauce, shaoxing wine,add corn starch, a tablespoon of raw oil ,marinate for 20 minutes. cut into sections and set aside. Mix all the gongbao sauce ingredients together.

STEP 2.Bring the pot to red until smoke comes out, then add a bowl of oil, add the diced chicken, cook for about two or three minutes, cook until the chicken is golden brown and firm, take it out and set aside.

STEP 3.Use two tablespoons of oil to saute the peppercorns over medium and low heat ,fry until you smell the scent of pepper, take out the pepper. The pepper can be stored in the future to cook mapo tofu.

step 5

STEP 1.Stir-fry the chili powder over a low fire until fragrant and fry well. Stir-fry for one minute. Add ginger, garlic slices, green onions, and fry over medium heat for half a minute. Add chicken, fry over medium heat for half a minute, add kung pao juice, turn on high heat, add peanuts /cashew nuts and a teaspoon sesame oil and kung pao chicken is done.

Nutrition
value

1964

calories per serving

112 g Fat118 g Protein119 g Carbs40 g FiberOther

Current Totals

112 g Fat
118 g Protein
119 g Carbs
40 g Fiber

MacroNutrients

Carbs
119 g
Protein
118 g
Fiber
40 g

Fats

Fat
112 g

Vitamins & Minerals

Calcium
692 mg
Iron
31 mg
Vitamin A
2822 mcg
Vitamin B1
2 mg
Vitamin B2
1 mg
Vitamin B3
31 mg
Vitamin B6
3 mg
Vitamin B9
522 mcg
Vitamin B12
0 mcg
Vitamin C
243 mg
Vitamin E
7 mg
Copper
5 mcg
Magnesium
906 mg
Manganese
6 mg
Phosphorus
1725 mg
Selenium
102 mcg
Zinc
17 mg

Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment

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